This is amazing Creamy chicken soup recipe I found at http://www.thecookierookie.com/ and it's my favorite soup. Best soup ever made. no contest :) I hope you like it.
Ingredients:
- 4 T flour
- 2 T olive oil
- 2 T butter – unsalted
- 2 T butter – unsalted
- 2 T olive oil
- 4 stalks carrots, peeled and chopped
- 2 stalks celery, chopped (opt)
- 1 sweet yellow onion – diced
- 4 cups chicken stock or broth (or a combo) – low salt or unsalted
- 3½ cups milk or cream or half & half, i use a combination of skim milk and cream
- 2 T chicken base granules
- 1 t fresh cracked pepper
- 1 T dried parsley or 2 T fresh parsley
- 3 bay leaves
- 1½ t Herbs of Provence
- ¼ t garlic powder or 1 t. chopped garlic (i use garlic from a jar)
- 3 cups rotisserie chicken – cubed or shredded and cooked
- ¼ cup white wine (your favorite)
- shredded gruyere cheese to sprinkle on top after spooning soup into bowls
Instructions:
- chop the vegetables and set aside until ready to saute.
- In a Dutch oven, saute the vegetables in 2 T olive oil and 2 T butter until softened. i cook the carrots and celery first, then add the onions since they don’t take as long to cook.
- Add all other ingredients including the roux, stir well.
- bring to a boil then turn down the heat to low and let simmer 20-30 minutes until the soup thickens to the desired consistency.
- Stir every 3-4 minutes. Do not leave the soup unattended – it can burn quickly.
- if you need to thicken the soup a little, mix together some cornstarch with milk or water (per box instructions) then stir into the soup.
- stir frequently – the soup is milk-based and can burn easily.
- before ready to serve, take out the bay leaves
- pour into bowls and sprinkle with shredded gruyere cheese
